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Bringing Good Taste To Life
Coconut Curried Chicken
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Tags :
Curry, Spicy, Mild, Coconut, Chicken
4
Serves
Prep Time
30mins
Total Time
1 hour
Heat Level
3/5
Nutritional Facts
Amount per Serving
4
Instructions
Step 1 :
Season chicken pieces with salt, pepper, chives, culantro and garlic
Calories
540
Fat
5g
Carbohydrates
3g
Protein
7g
Step 2 :
Heat oil in a large skillet over medium-high heat for two minutes.
Step 3 :
Stir in onions and chilli peppers, and cook 1 minute more.
Serve hot with rice or any type of bread.
Step 4 :
Add the curry powder to the chicken a toss lightly.
Main Ingredients
2lbs boneless skinless chicken breasts cut into ½ inch pieces
1 tsp salt
1tsp grounded black pepper
1Tbsp chopped chives
1 Tbsp Chopped culantro leaves (or 3 Tbsp Chopped Cilantro Leaves)
1 ½ Tbsp vegetable oil or any other cooking oil
½ Medium Onion thinly sliced
Other Ingredients
Ingredients
2 Tbsp Chatak Spicy Curry Massala (Chatak Mild Curry Massala may also be used)
2 cloves garlic minced
2 whole dried chilli peppers
1 (14ounce) can coconut milk (or 1 pack dehydrated coconut milk powder & re-constituted with 1 cup water)
3 tablespoons sugar
1 carrot cut into 1/2 inch rounds
8-10 curry leaves
Step 5 :
Add chicken to the pot and sitr until all the chicken has been coated with the curry and oil.
Step 5 :
Add chicken to the pot and sitr until all the chicken has been coated with the curry and oil.
Step 6 :
Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink.
Step 7 :
Pour coconut milk, tomatoes and sugar into the pan, and stir to combine.
Step 8 :
Cover and simmer, stirring occasionally, approximately 30 minutes
Step 9 :
Check for salt and pepper and season accordingly. Add the curry leaves, stir and turn the heat off.
Step 10 :
Let steam for an additional 5-10 minutes with the cover on and heat off.
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